Pike Puffer with Dip

Ingredients

• 2 rolls (from yesterday)
• 2 stalks spring onions
• 1 small red chili pepper
• 2 tbsp butter
• 500 g pike fillet
• 1 egg
• 1 yolk
• 2 tbsp Noilly Prat (or wormwood as substitute)
• 500 ml vegetable oil (for frying)
• salt and pepper to taste
• 4 beef tomatoes
• 150 ml Vegetable broth
• 1 red chili pepper
• 1 tsp sesame seeds
• 1 bundle arugula

Instructions

1. 1.

   Soak rolls in cold water. Clean, wash, trim ends of spring onions, slice diagonally into fine rings. Wash chili pepper, halve, remove seeds, finely chop. Sauté together in butter and let cool. Do not puree the chilled pike fillet too finely. Squeeze out excess liquid from rolls and mix with sautéed vegetables, egg, yolk, Noilly Prat (optional) into the fish mixture. With hands or two forks work into a smooth dough, season with salt and pepper. Shape 8 patties with wet hands. Heat oil in a pot and fry patties until golden yellow all around (about 3‑5 minutes).

2. 2.

   For the tomato‑chili dip, peel tomatoes, halve, remove seeds, warm slightly with broth. Wash chili pepper, halve, remove seeds, finely chop and add to broth. Blend this mixture. Toast sesame seeds in a dry pan briefly, mix into tomato puree, season with salt and pepper.

3. 3.

   Wash arugula, serve on a plate alongside the fish patties and tomato dip.